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how to make vietnamese fresh spring rolls

by Yee-Fan Sun
1 2 3
continued from page 1

1 Bring a pot of water to a boil and cook the unshelled shrimp till pink and opaque, around two to three minutes or so. Fish out the shrimp but keep the water boiling; add the rice noodles and cook for a minute or so. Drain and rinse in cool water.

2 Peel and slice the shrimp in half lengthwise.

3 Peel apart the lettuce leaves and slice into thin strips. Peel and julienne the carrots and cucumber; mince up the herbs and scallions.

4 Youíll need a large bowl or pan, big enough to accommodate the rice paper round. Fill with warm water, and soak one wrapper for around a minute or so, until itís soft and pliable.

5 Lay the wrapper on a plate or other flat surface. Youíll be placing your ingredients in the bottom half of the wrapper Ė if this is your first time making spring rolls, itís a good idea to start with smaller quantities. 

Begin with a small handful of lettuce in the bottom third of the wrapper, and add an approximately equal amount of rice noodle. Top with a neat row of cucumbers and another neat row of carrots. Lay a row of shrimp close to the middle of the wrapper, pink side down. Sprinkle with some of the herb mixture.

don't stop: the recipe continues

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